Thai “Summer Roll” Salad With Shrimp And Mango

• FOR THE SALAD:
• 4 cups Shredded Cabbage (I Like To Use A Mix Of Green And Purple Cabbage)
• 1 whole Medium Carrot, Julienned Or Grated
• 1/2 whole English Cucumber, Peeled, Seeds Removed And Julienned
• 1/2 whole Mango, Peeled And Julienned
• 1/2 cups Fresh Basil, Sliced
• 1/2 cups Fresh Cilantro Leaves
• 1/2 pounds Steamed Shrimp
• 1/2 whole Avocado, Peeled, Pitted And Chopped
• Lime Wedges, Optional For Serving
• FOR THE DRESSING:
• 1 whole Lime, Juiced
• 1 clove Garlic, Minced Or Grated
• 2 Tablespoons Low-Sodium Tamari
• 1 teaspoon Light Brown Sugar
• 1 Tablespoon Avocado Oil Or Olive Oil
• 1 whole Thai Bird's Eye Chili, Sliced (You Can Also Use 1/2-1 Teaspoon Sriracha Or Chili Paste)

1. Place the cabbage, carrot, cucumber, mango, basil, and cilantro in a large bowl.
2. Peel and devein the steamed shrimp and discard the shells. Briefly set them aside.
3. In a small bowl, whisk together all the ingredients for the dressing.
4. Pour the dressing over the salad and toss to coat. Divide the salad among two bowls (or four if you're planning to serve it as an appetizer) and top with avocado and shrimp. Serve garnished with a few extra lime wedges.

salad, cabbage, carrot, cucumber, mango, fresh basil, fresh cilantro, steamed shrimp, avocado, lime wedges, dressing, clove garlic, tamari, light brown sugar, avocado oil, or chili

Taken from tastykitchen.com/recipes/salads/thai-e2809csummer-rolle2809d-salad-with-shrimp-and-mango/ (may not work)